Garlic Rosemary Focaccia Bread (keto)

Garlic Rosemary Focaccia Bread
  • 1 1/4 cups (295ml) of water
  • 1 tsp unflavored gelatin
  • 100 g (1 1/4 cup) egg white powder
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp Redmond real salt
  • 1/4 cup (36g) allulose
  • 2 tbsp (16g) arrowroot powder (optional)
To add after whipping:
  • 1/2 stick (60g) salted butter, frozen and grated
  • 1/2 stick (60g) salted butter, cut into 1/4" cubes, frozen
  • 2 tbsp whole egg powder OR 2 tsp yolk powder
  • 1/4 cup olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 3 cloves garlic, crushed or minced
  • flake salt
  1. Preheat the oven to 325 degrees.
  2. Grate or shred 1/2 stick of frozen butter and transfer it back to the freezer until time to add it to the batter

  3. Dice the other 1/2 stick of butter into 1/4" cubes and transfer to the freezer.

  4. Add the water to the bowl of your stand mixer and sprinkle the gelatin over the top.
  5. Add in the egg white powder, cream of tartar, salt, allulose and arrowroot, if using.
  6. Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 3-5 minutes or until stiff peaks form.
  7. Reduce speed to low and stir in the frozen butter shreds, cubes and the whole egg or yolk powder just until combined.

  8. Spread the batter onto a large, parchment paper lined quarter sheet pan.

  9. Bake in the preheated oven for 10 minutes.

  10. Meanwhile, mix together the olive oil, rosemary and garlic in a small bowl.

  11. Using a pastry brush, spread the olive oil mixture evenly over the top of the bread and sprinkle with flake salt.

  12. Transfer the bread back to the oven and bake for an additional 25 minutes.

  13. Remove the bread from the pan and peel away the parchment paper.
  14. Allow to cool on the wire rack for about 10-15 minutes.

  15. Slice into squares and enjoy!

Recipe Notes

Substitution options:

1 tsp of gelatin can be replaced with 1/4 tsp of xanthan gum.

Allulose can be reduced. If you eliminate it all together try increasing the oven temp to 375-400 degrees in order to get some browning on your loaf. Check for doneness before the whole 35 minutes are up.

Arrowroot can be reduced to 1 tbsp or eliminated for a lower carb count.